Around-the-World Gluten-Free Biscuits

These are an easy Saturday morning breakfast…using oil simplifies the process. The bittersweet chocolate tempers the earthiness of the biscuit. I named them because the ingredients come from China, South America, Africa, North America, the Mediterranean, the South Seas, and the Middle East. Can you figure out where each ingredient is from?

1/2 cup tapioca starch (aka cassava flour)

1/2 cup amaranth flour

1/2 cup brown rice flour

1/2 cup sorghum flour

1/4 cup teff flour

1 Tbsp. sugar

1/4 tsp. baking soda

2 tsp. baking powder

1/2 bag (more or less) bittersweet choc. chips

1/2 cup sliced almonds

1/4 cup extra light olive oil

3/4 cup buttermilk

Mix the dry ingredients, including the chocolate and almonds, together in a large bowl. In a measuring cup, mix the oil and buttermilk together. Add all at once to the dry ingredients. Stir until just mixed. If too dry, add a little more buttermilk. Turn out on waxed paper, knead 5-7 times, using the waxed paper instead of your hands. Pat out and cut into circles. Bake at 400 degrees until golden brown.

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Filed under Celiac/Gluten-Free Stuff, Homemaking&Cooking

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